304 North Cardinal St.
Dorchester Center, MA 02124
304 North Cardinal St.
Dorchester Center, MA 02124
Eateries aside, there are a plethora of street food options available in South Korea that might take your fancy after a few beverages. Here are some of the ones I’ve encountered;
There are several varieties of boiled chicken in Korea. The ones made from local ingredients are more delicious than those that use imported soy sauce.
You can find boiled chicken in two forms; white and green. The coloring comes from vegetables like pepper or garlic.
The most popular type is called “yangnyeom guksu” (; lit. “boiled chicken with ginger”). It has thinly sliced cabbage, onion and any kind of vegetable you want to put in it– people top it with sesame seeds or dried fish.
Many places offer both fresh and fried versions of this dish, so you can choose your preference. Since they boil the stuff for an extended time, consider buying their packaging if you eat gluten free.
If you prefer bones over meat, these may be some nice little treats for you. Many restaurants supplement the beef soup with noodles, pancake or rice dishes.
These are good options if you cannot handle much spice. If you don’t care for spices, there are also salads and sandwiches available.
Everyone has their favorite type of pork bun. My personal preference is for fresh pork buns, but either version will satisfy your hunger if you’re hungry.
The ingredients are usually topped with cabbage and other co-stars, making them a great dish to have in your diet. This recipe can be hard at first, but after you get the hang of it, just go order one (or more) fresh pork buns!
These tasty treats are actually pretty easy to make.
But first, you need to prepare some tools. You will need a sharp knife, cooking oil, steamer basket, fine strainer, and two large bowls.
Next, put the rice into the first bowl and add enough water so that there is almost no space between the surface of the rice and the top of the container. Then, put the second bowl containing the glutinous rice next to the rice bowl.
Put the steamer basket inside the pot and fill it with the rice/water mixture. Cover the pan and bring the temperature of the soup to boiling. Once boiling, lower the heat so the liquid simmers. Keep an eye on it until it reaches a rolling boil then take it off the burner.
Now, remember, don’t use salt because it reacts with the glutinous rice, not regular white or yellow rice. When the risotto is done, check how much time it takes for the milk to
If you like hotdogs, then you should try eating them in Korea. While not every beer soup joint or cold dog street vendor serves up good food, most do here. The idea is to buy several kinds of salty dogs from across the city, transport those with your own plastic bag, and consume them at a central location, such as a park.
A plain white paper cup is commonly used to serve the contents (which can be consumed directly) along with any one of thousands of available specialty sauces.
These items are commonly called jeongyew (; also eulyubu). You may know them best by their package names such as “chaekdam” (), “dongsogum” () or “tutim” (). Tutims are soy bean paste cups that come both filled and empty. From the list below, what ketchup would you choose?
Jeon are items that usually come served in parallel courses together with rice or noodles, rather than being eaten by themselves. Rice is traditionally cooked here, but you can also eat jeon with noodles.
Various foods can be considered jeon, including vegetables, meat, cakes, muns, squares, pancakes, and more. Here are some common types of jeon to look for when you’re out shopping or eating at a restaurant.
Everyone has a favorite rice bowl – and if you’re looking for a unique experience, you should try making your own.
Rice bowls are one of the most popular snacks in Korea — there are nearly as many varieties of rice bowls as there are songs in music videos.
What makes rice bowls so special is the addition of all those extras flavor-wise. The type of soup or sauce used to cook the dish can both contribute to and modify the taste, such as adding ingredients like kkaesang (soy bean paste) to create a savory bowl or removing them to add sweet flavors from the ssam tree (elderberry).
The texture can be very different too; while some samosas and burritos may contain more dough than meat, other dishes can be completely made with rice including fried noodles, grilled cheese, and sushi. All come in various sizes too, ranging from small cups to large plates.
Overall, this gives each user multiple ways to customize their bowl to their liking. An added benefit is that these are also incredibly easy to make, which is why they’re called street food. You don’t need to set up an oven or get outside to prepare it.
You can make countless combinations inside your head. Every person who eats rice knows that its versatile nature allows for great customization.
If you’re looking for something different to eat, then check out my favorite food trailer – The Bun Project (https://thebunproject.com). They serve buns — all kinds of delicious buns. My favorites are the chicken cupcakes and the pita sandwiches.
You can also find them at local farmers markets around town.
The chef who makes these creations is from Korea, so there is an Asian flair to everything that she creates. She was inspired to create these new foods after becoming interested in eating more healthy things. These recipes have a little bit of crunch to them which comes from the vegetables that they use rather than the bread, like the caprese pocket or gyro bun.
She chooses quality ingredients with purpose, creating dishes that feature unique flavors and styles. Everything I’ve tried from this talented baker has been amazing, especially the chicken cupcake. This recipe features freshly baked homemade dough served with salad and a whole roasted bird.
If you live anywhere near Los Angeles, CA, you should stop by the farmer’s market and order one of their salads ($10-$12), because it will make you feel full and complete.
To prepare the baby greens, you’ll need ½ pound (.25 oz) of chopped medium chard or spinach, 2 cups each of cut-up cherry tomatoes and grape leaves, 1 small red onion, sliced, and 8 radishes, quartered.
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